All in good timeYou still haven’t put a handle on it yet?
Send it over to me to give it the love it deserves![]()
![Smiling face with smiling eyes :blush: 😊](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60a.png)
![Beaming face with smiling eyes :grin: 😁](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f601.png)
All in good timeYou still haven’t put a handle on it yet?
Send it over to me to give it the love it deserves![]()
Set of the day:
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Maybe @RDalman can make you a "special" one?All in good time, works great without the handle too, the tang is huge. Feel free to shoot some ideas for the handle
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No video? Rude.This was fun
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Damn fine handle workMy current service board knife, Sukenari Hap40 210 K-tip. It is a pretty serviceable blade. The spine and stainless cladding are sturdy enough to take a beating. I recently rounded the spine and choil, and put a new comfy handle on it. Stabilized curly oak with a brass nosepiece.
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Which knives are these?
yanagi and deba is suisin with custom handle, and gyuto is nenoxWhich knives are these?
Yeah man! I know we talked about it earlier. I'm (hopefully) a week away from graduation, then I can get back into the shop again...
Everyone wants to come out to eat, but no one wants to come out and work in a restaurant
Sunday was a day of Maz (and a cheeky flash of Blazen)
Forgot to shoot the finished meal - too late and busy eating - but griddled asparagus with asparagus risotto. I added far too much cheese really, but it was darn fine
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Man that is a good looking gyuto! I love that handle.
You’re too kind HHC. No, you really are in this case: this is one of the widely disliked Maz handles with the walnut ferrule. Looks cheap, feels cheap and blocky. It does look mildly better after a thorough soaking in mineral oil admittedly, and i can at least boast that it’s the same handle used on the $2500 Mazaki damascus from the same retaler.
Good gyuto mind - others may have been unlucky wIth thick grinds from the same batch, but this one was a peach to cut with ootb.
Something dense and heavy would be cool. I’m thinking Hornbeam or Olive.All in good time, works great without the handle too, the tang is huge. Feel free to shoot some ideas for the handle
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No one beats the French when it comes to Cheese. No one.
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Definitely in variety!I love French cheese, but I think the Italians give the French a good run for their money when it comes to cheese.
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